INGREDIENTS
Tea Ring
- 1 cup milk
- ½ cup sugar
- 2 tsp salt
- ¼ cup butter
- ½ cup warm water (not hot!)
- 2 packages yeast
- 2 eggs beaten
- 5 to 5-1/2 cups unsifted flour
Topping:
- ¾ cup sugar
- Melted butter
- 2 Tablespoons cinnamon
- ⅓ cup raisins or nuts
Frosting:
- Powdered sugar and milk
- Red cherries
INSTRUCTIONS
- Scald milk. Stir in sugar, salt and butter until melted. Cool to lukewarm (tip: be patient and make sure to cool it or you’ll kill the yeast and/or cook the eggs, neither are good).
- Put water in a large bowl, sprinkle yeast on top. Add milk and mix.
- Beat 2 eggs and mix in.
- Add 2 cups of flour.
- Beat until smooth. Stir in remaining flour one cup at a time.
- When it begins to form a ball, put it onto a floured surface and knead for 10 minutes.
- Place in a greased bowl, turn over once like so.
- Cover with a wet towel. Rest 1-1/2 hours until doubled in size.
- Punch down and roll into a 14″ x 18″ rectangle and brush with melted butter.
- Mix sugar and cinnamon and sprinkle. Add nuts or raisins (optional).
- Roll up from one end, bend into a circle and tuck ends together best you can.
- Snip every inch ⅔ the way and twist open.
- Lay a towel on top and allow to double in size. We usually let it go overnight but if you live in a warmer climate that may be too long.
- Bake 25-30 minutes in a 350 degree oven. Make frosting and top with cherries
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